1 lb. mushrooms
1/2 c. oil
1/2 c. white vinegar
1/4 c. water
1 clove garlic, minced
1 tsp. salt
1/4 tsp. ground pepper
2 c. carrots, diagonally sliced
1 lg. green pepper, 1 inch chunks
1/2 c. onion rings
2 tbsp. fresh basil or 1 1/2 tsp. dry basil

Rinse, pat dry and halve fresh mushrooms. Combine oil, vinegar, water, garlic, salt, and pepper in large saucepan. Heat to boil. Add carrots, return to boil. Reduce heat and simmer, covered, 5 minutes. Add mushrooms, green pepper and onions. Cover and simmer 3 minutes. Cover and chill at least a day before serving. Makes 5 cups.